Cha Gio Vietnamese Egg Rolls

Ingredients

• 1 cup uncooked bean threads , cellophane noodles
• 1 large dried shiitake mushroom
• 1 pound ground pork
• 8 ounces shrimp , chopped
• 1 large carrot , peeled and grated
• 1 small shallot , minced
• 2.25 teaspoons Vietnamese fish sauce
• 1.25 teaspoons white sugar
• 1.25 teaspoons salt
• 1.25 teaspoons ground black pepper
• 24 eggs roll wrappers
• 1 large egg , beaten
• vegetable oil for deep frying

Instructions

1. 1

   Soak cellophane noodles and shiitake mushroom in warm water until pliable, about 15 minutes. Drain well. Mince mushroom.

2. 2

   Combine noodles, mushroom, pork, shrimp, carrot, shallot, fish sauce, sugar, salt, and black pepper in a large bowl; toss until ingredients are well mixed, evenly distributed, and to break up pork.

3. 3

   Place 1 egg roll wrapper diagonally on a flat surface. Spread a scant 2 tablespoons pork filling across wrapper center. Fold bottom corner over filling, then fold in side corners to enclose filling. Brush beaten egg on top wrapper corner; continue rolling to seal. Repeat filling and rolling with remaining wrappers, pork filling, and beaten egg.

4. 4

   Heat oil in a deep fryer, wok, or large saucepan to 350 degrees F (175 degrees C), or until a drop of water jumps on the surface.

5. 5

   Lower egg rolls carefully into the hot oil in batches. Fry until golden brown, 5 to 8 minutes. Drain on paper towels or paper bags. Repeat with remaining egg rolls.